Japanese Style Macaroni Salad with Bacon, Cucumber, and Red Onion

Holy Moly Macaroni!

Is what I thought when I tasted this macaroni salad!

Japanese Style Macaroni Salad with Bacon, Cucumber, and Red Onion. A light tasting side that can accompany almost any entree! | www.alldayieat.com

Yes, it is just a macaroni salad. And maybe it’s been a long time since I’ve made it, but this one was quite good!

It’s not heavy and is a solid side to go with any meal (like the one pictured below~).

The red onion and cucumber help to balance some of the bacon bits and mayo.

But there isn’t that much mayo really.

And I actually replaced some of it with olive oil to make it healthier. Woohoo!

       

It tastes great hot or cold

And you could even add a bit of lemon or lime if you want a little acidity in there.

Now that I think of it, you could probably do a lot more and just use this as a base.

But if you aren’t too adventurous, this salad is an easy one to get started with.

As a whole, the macaroni salad is well balanced, with fresh flavors, and easy to make.

What do you think?

Japanese Style Macaroni Salad with Bacon, Cucumber, and Red Onion
Japanese Style Macaroni Salad with Bacon, Cucumber, and Red Onion

Here are the other parts of the menu!

Sauteed Kabocha with Sake and Soy Sauce

Japanese Style Broiled Mackerel with Salt (Shioyaki)

For those keen on getting started cooking Japanese food, I’ve put together a quick reference on Japanese Food Supplies that can help get you started! Check it out if you haven’t seen it yet!

 
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Japanese Style Macaroni Salad with Bacon, Cucumber, and Red Onion

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 people 1x
  • Category: side
  • Cuisine: Japanese

Ingredients

Scale
  • 1/2 lb. dried macaroni pasta
  • 1/2 red onion (chopped)
  • 1 japanese cucumber (sliced)
  • 2 pieces bacon (fried until crispy and chopped into small pieces)
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons mayonnaise (use the Kewpie brand if you can)
  • white pepper to taste
  • parsley (to garnish)
       

Instructions

  1. First boil the macaroni in salted water according to the package directions. Once al dente, drain and transfer to a bowl. Add in olive oil to prevent pasta from sticking.
  2. Use a small frying pan to saute the bacon until crispy. Once done, remove from heat and place on a paper towel lined plate to soak excess oil.
  3. Meanwhile, chop the red onion and slice the cucumber and set aside.
  4. Once the pasta has cooked, combine with onion, cucumber, and bacon in a large bowl. Add in the mayo and pepper and mix thoroughly.
  5. Garnish with parsley and serve!

Notes

Note- I like macaroni salads warm and cold. It’s up to you if you want to wait for the macaroni to cool before mixing with everything!

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Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food and it's your first time here, consider joining the new plant based japanese made simple community - to cook and be healthier today - with japanese food!!

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